Fermented Milk Powder Probiotic Viability
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Solution Overview
Problem
Current probiotic solutions for infants and young children are limited by the need for dry formats that are not palatable and can promote proteolytic fermentation, leading to unfavorable metabolites that hinder gut and immune health.
Innovation Solution
A process for producing a fermented milk product using a combination of Bifidobacterium lactis and Lacticaseibacillus rhamnosus probiotics, which is then spray-dried into a powder, enhancing palatability and promoting saccharolytic fermentation for improved gut and immune health.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If liquid milk fermentation with probiotics is used, then gut health benefits are achieved, but the product has cheesy flavor notes and is not viscous enough, making it unpalatable for infants and young children
Solution Approach 1:
The patent changes the physical parameters of the fermented milk product by controlling fermentation conditions (temperature, time, pH) and adding stabilizers to achieve the desired viscosity and texture while maintaining palatability for infants and young children
Solution Approach 2:
The patent uses stabilizers and thickeners as intermediary substances to modify the texture and viscosity of the fermented milk product, making it more appealing to infants and young children without compromising the gut health benefits
2Reliability
If dry format is used for probiotic viability, then probiotic metabolites are delivered to the gut, but the format is not appropriate for infants and young children
Solution Approach 1:
The patent changes the physical state of the probiotic product from dry to liquid/semi-liquid format, making it suitable for infants and young children while maintaining probiotic viability through controlled fermentation and preservation techniques
Solution Approach 2:
The patent creates a liquid or semi-liquid probiotic product that replicates the benefits of dry probiotic formats while being appropriately formatted for infant and young child consumption
3Quantity of substance
If abundance of proteins in diet is consumed, then nutritional value is improved, but proteolytic fermentation in the colon produces branched short-chain fatty acids and ammonium, which are not favorable for the host
Solution Approach 1:
The patent uses probiotics to convert harmful proteolytic fermentation products (branched short-chain fatty acids and ammonium) into beneficial metabolites, transforming a harmful effect into a beneficial one while maintaining high protein content in the diet
Solution Approach 2:
The patent employs probiotics that provide feedback by regulating fermentation processes in the colon, converting harmful proteolytic pathways into beneficial saccharolytic pathways, thereby reducing harmful metabolites while maintaining nutritional value
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The powdered fermented milk product increases beneficial metabolites like UMP, decreases harmful metabolites associated with gut barrier dysfunction, and promotes the growth of Bifidobacteria, thereby improving gut health and immune function.
Implementation Method 1
milk fermented with two probiotics (Bifidobacterium lactis—B. lactis and Lacticaseibacillus rhamnosus—L. rhamnosus) and that naturally delivers metabolites for gut benefits and immune health
Implementation Method 2
a process to produce a fermented milk product... which is then spray-dried into a powder
Data Source
AI summary
The present invention concerns a process for the preparation of a fermented milk product B. lactis and L. rhamnosus, for example a fermented milk powder, to the fermented milk product itself and to nutritional compositions comprising it. The present invention also relates to the use of such fermented milk products, optionally in a nutritional composition.